Breath of the Wild: Cream of Vegetable Soup - Pixelated Provisions (2024)

I really appreciate that Breath of the Wild has such a large amount of food. I also appreciate that the food actually plays a very important role in the game. Often when roaming around, I would find myself snacking on different items in order to make sure I could survive a trial. Buffs could be as simple as increasing my attack or as complex as increasing my elemental resistances and healing my character. My personal favorite buff was any that added additional temporary hearts. I was very happy that those hearts only vanished after you actually took damage and weren’t on a timer. A lot of the food in my playthrough used durian but that is an ingredient you will probably not see on this site. I’m not a huge fan of the fruit! I’ve tried it many times and just can’t get over the smell. Overall, the game does a really good job with the cooking system and makes it really feel integral to the whole experience.

I am a big fan of vegetables and love having an excuse to make a meal filled with them. The cream of vegetable soup gave me the opportunity to load up on vegetables. I felt like taking this cream soup to the next level by incorporating a green chili paste to work in harmony with the vegetables seen in the image of this soup. The image in the game shows bok choy and smaller vegetables in the soup. I decided to add a medley of small potatoes, carrots, and onions to fill in for even more vegetables. This soup poured over a bowl of udon has become one of my favorite soups. Just editing this post is motivating me to make this recipe again.

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Green Chili Paste
½ bunch of cilantro
5 garlic cloves
2 scallions
2 thai green chili
½ -inch piece of ginger, peeled and sliced
1 lemongrass
1 tsp black peppercorns, ground
½ tsp coriander seeds, ground
½ tsp cumin seeds, ground
2 tsp salt
1 tsp sugar
zest and juice of 2 limes
2 tsp canola oil

In a food processor, place all the ingredients for the curry paste and pulse until it resembles a thick salsa. Store in the refrigerator until you are ready to use it for the soup. It should be good for up to a week.

Soup
1 tbsp canola oil
½ onion, sliced
½ red onion, sliced
½ lbs small potato medley
3 carrots, peeled and cut into bite sized pieces
2 cups vegetable broth
4 baby bok choy, quartered
30 oz coconut milk
chives, diced

Heat a pot with one tablespoon of canola oil over medium-high heat. Add the onions and cook until softened, about five minutes. Add the potatoes and carrots, toss together, and cook for five minutes to slightly heat the vegetables.

Add the vegetable broth. Bring to a boil, then reduce the heat to have the liquid at a simmer. Place the lid slightly ajar and simmer for 20 minutes. Add the curry paste and coconut milk and mix well.

Add the bok choy and simmer for an additional five minutes or until the bok choy is softened. Serve in a bowl with cooked rice or udon. Top with chives.